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Red Velvet Chocolate Ganache Truffles

Servings: 26 truffles
Author: Lisa Longley

Ingredients

  • Red Velvet Cake Mix plus the fixings it takes to make it
  • 1 cup chocolate frosting
  • 1 cup chocolate chips
  • 1/2 cup heavy cream
  • 3 cups milk chocolate chips
  • sprinkles optional

Instructions

  • Bake the cake according to instructions and refrigerate overnight.
  • Combine the cream and chocolate chips in a microwaveable bowl. Microwave in 30 second intervals, stirring in between in each one, until it is fully melted and smooth. Cool overnight in the refrigerator.
  • Crumble the cake into a large bowl, and mix with the frosting. Using a small cookie scoop, make small one inch balls. Make a dent in the ball, add 1 tsp of ganache, close the ball. Freeze the truffles for 20 minutes.
  • While the balls are freezing, melt the chocolate. Move the truffles from the freezer to the refrigerator. Taking out only a few truffles at a time, dip them in the melted chocolate, scoop them out with a fork, tap off the excess chocolate and transfer to wax paper. Top with sprinkles and allow the chocolate to set completely.